Fish Side

Jansson's Frestelse (Jansson's Temptation)

Name: Jansson's Frestelse (Swedish herring potato bake) recipe
Yield: 12
Ingredients: 3kg sebago potatoes, skins scrubbed; 125g unsalted butter, chopped; 3 (600g total) large white onions, thinly sliced; 900ml each milk and thickened cream; tins Swedish ansjovis, pickled matjes herring (such as Viking brand), or whole sprats in brine (such as Fish 4 Ever, see notes); 100g breadcrumbs; Finely chopped chives, to sprinkle

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Jansson's Frestelse (Jansson's Temptation)

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by Corinne Parkes

Delicious Team

Dec 05, 2023

“For my family, it’s not Christmas without a bubbling dish of Jansson’s on the table! Studded with Swedish ansjovis or pickled herring (trust me, they’re good) this creamy potato bake is decadent and comforting, and tastes even better the next day… If you’re lucky enough to have any leftovers.” – Corinne Parkes

3kg sebago potatoes, skins scrubbed
125g unsalted butter, chopped
3 (600g total) large white onions, thinly sliced
900ml each milk and thickened cream
tins Swedish ansjovis, pickled matjes herring (such as Viking brand), or whole sprats in brine (such as Fish 4 Ever, see notes)
1 cup (100g) dried breadcrumbs
Finely chopped chives, to sprinkle

Method

1.

Preheat oven to 200°C/180°C fan-forced. Peel the potatoes and cut into French-fry-sized pieces (for this dish we went with 8mm-thick pieces, but for my own I like to use a mandoline to slice the potatoes into much skinnier matchsticks) and spread evenly across two 22cm x 28cm, 6cm-deep (8-cup capacity) oval baking dishes. Do not peel or soak your potatoes in water ahead of time; it’s important they keep all their starch, as it helps to thicken the sauce while baking.
2.

Partially bake potatoes for 30 minutes (less if potato slices are thinner) or until just tender, turning once during cooking. Meanwhile, melt butter in a large saucepan over medium heat. Add onion and 3 tsp salt flakes and cook, stirring occasionally, for 10 minutes or until softened and translucent but not coloured. Remove potato from oven and spoon onion mixture evenly over both, then toss gently to combine. Divide the milk and cream between two large jugs and season with salt flakes and white pepper. Stir to combine, then pour evenly over potato and onion and stir to combine, being careful to not break up potato. Divide the fish between both dishes, gently pressing down into the potato mixture, making sure to evenly disperse throughout.
3.

Sprinkle tops evenly with breadcrumbs. Place a large baking tray on the lowest shelf in the oven to catch any overflowing milk mixture when baking, then bake potato for 1 hour 30 minutes or until potatoes are very tender and the tops are golden. Remove and stand for 10 minutes before transferring straight to the table to serve.

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Recipe Notes

You’ll need two 22cm x 28cm, 6cm-deep (8-cup capacity) oval baking dishes.

You can buy traditional Swedish ansjovis, pickled matjes herring and sprats in brine online or from specialty grocers (and even IKEA!). Baking the potatoes across two dishes means the potatoes will cook faster and more evenly. It also helps if you have a smaller oven, and for easy transport. The potatoes can be baked the day before serving] and cooled to room temperature before topping each dish with a piece of baking paper and then wrapping tightly with plastic wrap. Keep chilled until needed, then bring to room temperature before gently reheating, uncovered, in an oven preheated to 180°C/160°C fan-forced.